Sri lanka goat or lamb bone rasam recipe

INGREDIENTS:

1. Goat or lamb tender bone - 250 grams
2. Tamarind - 1 small gooseberry size
3. Lemon - 1/2
4. Turmeric powder - 1/2 teaspoon (tsp.)
5. Salt - to taste
6. -- To grind into paste --
   1. Dry chili - 4
   2. Coriander seed - 2 teaspoon (tsp.)
   3. Fennel seed - 1 teaspoon (tsp.)
   4. Cumin seed - 1 1/2 teaspoon (tsp.)
   5. Clove - 1
   6. Garlic - 3 cloves
   7. Asafoetida - 1/4 teaspoon (tsp.)
   8. Black pepper - 5
   9. Ginger - 1 inch

PREPARATION:

1. Add salt, turmeric powder to bones and marinate them.
2. Grind dry chili, coriander seeds, fennel seeds, cumin seeds, clove, garlic, Asafoetida, black pepper, ginger in to a fine paste by adding little water as possible.
3. Soak tamarind in 3/4 liter of water and get the juice.
4. Heat the tamarind juice, add bones and bring to boil.
5. Now add the ground paste and cook for 10 minutes.
6. Filter, squeeze the lemon and serve hot.

NOTES: